Narthanga Ogare / Hiralehannu Chitraanna (In Narthanga is a tamil word and Hiralehannu is a kannada word. It’s a type of citric fruit in English it is called Citron (http://en.wikipedia.org/wiki/Citron). It is very sour and it is used for citron (narthanga) pickle. The citron juice is used for ogare (Spiced Rice).
Ingredients
- Rice - 2 cups (Cooked) ( i've used sona masoori)
- Curry leaves - 1 stalk
- Cashews - 6 to 10
- Naarthangai / Citron juice (2 no)
- Kobri (Dry Coconut) - 1/4 cup
Tempering :
- Mustard seeds - 1/2 tsp
- Asafoetida/ hing - 1/2 tsp
- Uddhina bele - 1/2 tsp
Ingredients for Dry Powder
- 1/2 cup Black Gram / Uddhina bele / Urad dal
- 1 tsp Black Pepper / Menasu / Kali Mirch
- 1/2 tsp split chickpeas / Kadale bele / Chana dal
- 4 to 5 Red Chillies / Byadagi Kempu mensinakai / Mirchi
Method for Dry Powder
- Fry all the ingredients and make a smooth powder. Keep aside
Method
- Take a pan add homemade ghee (Desi ghee) 1/4 cup on a low heat
- Add 1/2 tsp mustard seeds, uddhina bele 1/2 tsp, cashews pieces fry till golden color, Add curry leaves.
- Add cooked rice, dry powder, Salt and kobri (dry coconut)
- Then add naarthanga juice mix well and serve hot
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I love this fruit. mom makes an excellent pickle with this.goo for dgestion too.this rice recipe is very new to me
ReplyDeleteI bet that rice smells amazing! Looks lovely :)
ReplyDeleteIts been years since I tasted hiralehannu. Looks so tasty Mala.
ReplyDeleteNever tried this....looks yummyyy...
ReplyDeleteVery interesting I have never heard of this fruit but am going to google it.Recepie looks great.
ReplyDeleteNever tasted such a rice- but love the narthangai pickle!
ReplyDeletethis recipe is new to me... love the pickle... if only I can get my hands on naarthanga :)
ReplyDeleteNever knew about making rice with narthanga. I usually pickle them in salt and later dry and preserve.
ReplyDeleteThe rice sounds delicious.